Biblioteca - Egas Moniz - Search for '664.0286'

Alimentos

By T. P. Coultate. Porto Alegre Artmed 2004 . 368 p. 23 cm. 85-363-0404-9

Tabela da composição de alimentos

Lisboa Centro de Segurança Alimentar e Nutrição. Instituto Nacional de Saúde Dr. Ricardo Jorge 2006 . 355 p. 27 cm. 972-8643-19-5

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Nutrient content of food portions

By Jill Davies, John Dickerson. Cambridge Royal Society of Chemistry 1991 . V, 74 p. 25 cm. 0-85186-426-0

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The chemical analysis of foods

By David Pearson. Edinburgh Churchill Livingstone 1976 , Cave 0-443-01411-6

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Food

By T. P. Coultate. Cambridge The Royal Society of Chemistry 2002 . XI, 432 p. 25 cm. 0-85404-615-1

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Química de los alimentos

By Dominic W. S. Wong. Zaragoza Acribia 1995 . XVIII, 476 p. 24 cm. 84-200-0775-7

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Food

By T. P. Coultate. Cambridge Royal Society of Chemistry 2012 . XIX, 501 p. 23 cm. 978-0-85404-111-4

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Biochemistry of foods

By ed. lit. N. A. Michael Eskin, Fereidoon Shahidi. London | Waltham | San Diego Academic Press 2013 . XVII, 565 p. 29 cm. 978-0-12-242352-9

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McCance and Widdowson's the composition of foods

By compil. Food Standards Agency, Institute of Food Research. Cambridge | London The Royal Society of Chemistry | Food Standards Agency 2002 . XV, 537 p. 25 cm. 0-85404-428-0

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McCance and Widdowson's the composition of foods

By ed. lit. B. Holland... [et al.]. Cambridge Royal Society of Chemistry 1991 . XIII, 462 p. 25 cm. 0-85186-391-4

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Kitchen chemistry

By Ted Lister. London Royal Society of Chemistry 2005 . XVII, 125 p. 30 cm. 0-85404-389-6

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The analysis of nutrients in foods

1978 . 251 p. , Depósito 1º Piso Edifício Principal Estante 3 - AC- 22 (P-1 D/D-2) 25 cm.

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The science of cooking

By Joseph J. Provost... [et al.]. New Jersey | [Canada] Wiley 2016 . XV, 522 p. 24 cm. 978-1-118-67420-8

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Des macro-nutriments alimentaires à la santé de l'homme

By Daniel Tomé. Bruxelles Institut Danone 1995 . VI, 106 p. 24 cm. 2-930151-00-5

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La gran guía de la composición de los alimentos

By Universidad J. Liebig de Giessen. Barcelona Integral 1994 . 95 p. 18 cm. 84-7901-086-X

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Elementos de bromatología descriptiva

By Günter Vollmer... [et al.]. Zaragoza Acribia 1999 . XXVIII, 644 p. 24 cm. 84-200-0877-X

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Food biochemistry and food processing

Ames, Iowa Wiley-Blackwell 2012 . XII, 896 p. 28 cm. 978-0-8138-0874-1

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Tabela da composição dos alimentos portugueses

By F. A. Gonçalves, M. E. da Silva Graça. Lisboa ; Porto Instituto Nacional de Saúde Dr. Ricardo Jorge 1963 . 561 p. , Cave 29 cm.

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Química de los alimentos

By dir. Owen R. Fennema. Zaragoza Acribia 1993 . XII, 1095 p. 24 cm. 84-200-0733-1

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Biochemistry of foods

By N. A. Michael Eskin. San Diego Academic Press 1990 . XIII, 557 p. 23 cm. 0-12-242351-8

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Química do processamento de alimentos

By Paulo A. Bobbio, Florinda Orsatti Bobbio. São Paulo Livraria Varela 1992 . 151 p. , Cave

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Bioquímica de alimentos

By coord. Maria Gabriela Bello Koblitz. Rio de Janeiro Guanabara Koogan 2008 . 242 p. 24 cm. 978-85-277-1384-9

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Química dos alimentos

By Édira Castello Branco de Andrade Gonçalves. São Paulo Varela 2010 . 130 p. 21 cm. 978-85-7759-014-8

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Culinary reactions

By Simon Quellen Field. Chicago Chicago Review Press 2012 . XV, 238 p. 23 cm. 978-1-56976-706-1

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